I love me some good English barleywine, but the truth of the matter is that I've never brewed one, let alone tried formulating a recipe for one. I contemplated doing this solely with MO, but I wanted to add some caramel complexity using both Dark Crystal (60 -80L) and C120. I'm unsure about the necessity of such, given the lengthy boil and I've not opposed to changing the grist significantly if need be.
Still trying to strong-arm BTP into doing calculating the amount of wort I'd need to collect, so any advice is much appreciated.
1275 is the strain I have in mind right now.
To Be Named
19-B English Barleywine Author: Jason Konopinski Date: 10/16/09
Size: 6.0 gal Efficiency: 70% Attenuation: 75.0% Calories: 326.95 kcal per 12.0 fl oz
Ingredients:
22 lb Maris Otter Pale Ale Malt
12 oz Dark Crystal Malt I
12 oz Crystal 120
1.25 oz Magnum (14.5%) - added during boil, boiled 60 min
2.5 oz Goldings (5.0%) - added during boil, boiled 5 min
Looks good. I think the crystal is really a necessity here. The long boil should in theory darken the wort and add flavors, but I find it very subtle. Doing a kettle reduction of first runnings would do it but isn't as authentic if you're aiming for a really traditional BW. The aging these things need means that any late hops will be severely reduced in potency when the beer is enjoyed. 2.5 oz of goldings @ 5 min will probably be very subtle in a year but probably detectable. For my 999, I added an oz at 20, an oz at 7 and an oz dry hopped, and there is little to no hop character now that it's over a year old.
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Instead of doing C120, why not find some British Extra Dark Crystal, the stuff that comes in at 135L or so, I love the stuff, although, I'd probably venture to say that if you're going to boil for a long time (read, 2 hours or so) you should probably lower the crystal just a little.
__________________ Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Another option is Special B. I used that in one that's still aging, and I really like how it tastes so far.
The thought crossed my mind, as I have lots o' Special B in stock right now. I really dig the English crystal malts - not sure why I immediately went with c120 other than it was top of mind.
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that if you're going to boil for a long time (read, 2 hours or so) you should probably lower the crystal just a little.
I found my 28lb maris only smash BW to be plenty dark and complex. Honestly, with all that malt, the crystal malts are completely moot.
Strike at 10.75 gallons and get about 7.5g of 1.079. Boil that for 120 minutes. I also added a pound of sugar for an OG of 1.118. If you're shooting lower, drop the sugar and about 2 pounds of malt.
Cap the mash with a pound of crystal 80, sparge with 6.5 gallons for a second runnings ESB at 1.053 OG. Boil that for 60.
I don't really have any suggestions, but I found this recipe from Bobby_M interesting. It's a SMaSH Barleywine using MO.You've probably seen it already, but here it is anyhow.
Ingredients:
17 lb Maris Otter Pale Ale Malt
3 lb Dark Munich Malt
8 oz Dark Crystal Malt I
8 oz Special B - Caramel malt
1.25 oz Magnum (14.5%) - added during boil, boiled 60 min
2.5 oz Goldings (5.0%) - added during boil, boiled 5 min
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